Grated Matured Cheddar (or your favourite cheese)
Basic White Sauce
1 Lightly Beaten Egg (optional)
French Wholegrain Mustard or Horseradish
Fresh or Dried Herbs
Cook pasta in
lots of water until still quite firm, then drain. Stir through white
sauce, mustard, herbs, egg and half of the cheese. Pour into a greased
baking dish, top with the remaining cheese and breadcrumbs and bake
in a moderate oven until golden brown.
with a fresh green salad.
Note: The egg
is optional (it will just be runnier without it). You could use
non-wheat pasta although it tends to go pretty mushy, so it's not
ideal for baking. Good Durum-Wheat pasta holds it's shape best for
If you're in
a hurry, you can skip the baking stage and just serve it as a "saucy
dish" in a bowl, topped with herbs or shaved Parmesan.